# What you'll need:
→ Vegetables
01 - 2 cups broccoli florets
02 - 1 cup cauliflower florets
03 - 1 cup cherry tomatoes
04 - 1 red bell pepper, sliced into strips
05 - 1 yellow bell pepper, sliced into strips
06 - 1 cup sugar snap peas
07 - 1/2 cup baby carrots, halved lengthwise
08 - 1/4 cup pitted black olives
→ Garnish
09 - 2 sprigs fresh rosemary
10 - 1/2 cup fresh flat-leaf parsley
→ Dip
11 - 3/4 cup hummus or ranch dip
# Method:
01 - Arrange a layer of fresh flat-leaf parsley in a circular wreath shape on a large round platter or serving board.
02 - Distribute broccoli and cauliflower florets evenly around the parsley to create the foundation of the wreath.
03 - Layer cherry tomatoes, sliced red and yellow bell peppers, sugar snap peas, halved baby carrots, and pitted black olives on top, alternating colors to enhance visual appeal.
04 - Insert rosemary sprigs among the vegetables to resemble pine needles, adding a festive touch.
05 - Place the chosen dip in a small bowl at the center of the wreath or serve separately on the side.
06 - Refrigerate the arrangement until ready to serve to maintain freshness and crispness.
